A hearty rich classic French stew whose roots are in the Burgundy region of France. This dish was made a household name in North America by Julia Child, whose recipe is indeed a classic and the basis of ours too! Tender beef cooked slowly in hearty red wine with smoky bacon, mushrooms, carrots, onions and fresh herbs. This dinner for one, comes with your choice of Roasted Garlic Smashed Potatoes, Portobello Smashed Potatoes or Tagliatelle Pasta.
We've marinated our Bar Five Farms Angus boneless beef short ribs in a Korean style 'Bulgogi' marinade, rich with garlic, ginger, soy sauce and Gochujang, that savoury, spicy, slightly sweet fermented Korean chili paste. The short ribs are combined in the pouch with a trio of sauteed mushrooms; King, Shittake and Cremini, then slow-cooked sous vide. The result....melt in your mouth and oh so tasty! We pair this with our Kimchi Fried Rice and Asian Ratatouille. Mind.....blown!
A perfect, hearty, classic Italian dish. A slow sous vide "braised" Veal Shank is cooked in a rich wine sauce with tomatoes, sweet peppers, lots of garlic and a hint of lemon zest and rosemary. Don't forget about the hidden delicacy in the centre of the osso buco...the prize in the bone; the smooth as silk marrow. Wonderful served over a bed of Taglitaelle Pasta.
We've smoked these short ribs over maple and apple wood, slow-cooked them sous vide with a touch of our Collingwood Whisky barbecue sauce to a melt in your mouth deliciousness and paired them with our Roasted Garlic Smashed Potatoes and Roasted Vegetable Medley.
We present a modern twist on this classic. Our Lobster Lollys are succulent, de-shelled East Coast lobster tails, cooked sous vide on bamboo skewers in a lemon-herb-garlic butter and are paired with a Bar Five Farms Grilled Beef Filet that we've quickly char-grilled before cooking it sous vide to a tender and juicy medium-rare. Set the Lobster Tail and Beef Filet on a bed of our Roasted Garlic Smashed Potatoes; top this with our Classic Bearnaise Sauce. Decadence!
The perfect special occasion treat, and the easiest Prime Rib Roast dinner you will ever prepare! (and maybe the most delicious!) We rub a 1 kg Bar Five Farms Boneless Prime Rib Roast with sea salt and black pepper and sear it to lock in juices and flavour, then slowly cook it sous vide to a perfect medium-rare. We serve this with a made-in-house 5-peppercorn Brandy Demi-Glace sauce, our Roasted Garlic Smashed Potatoes and Roasted Vegetable Medley that includes; carrots, butternut squash, onions, parsnips and fennel. And..........we've made delicious goat cheese Yorkshire Puddings to serve with the roast. Serves 4-6 people.